The meez Podcast

#89. On this episode of The meez Podcast, host Josh Sharkey sits down with Troy Hooper, a seasoned hospitality consultant, Founder & CEO of Kiwi Restaurant Partners (KRP) and Nurish, Founder of SNDWCH, CEO of Pepper Lunch, and the host of The Pineapple Perspective Podcast. Troy begins the episode with how he strategically blocks off his time to balance priorities and dives into the fascinating twists and turns of his diverse career journey.Josh and Troy discuss the unique concept behind Pepper Lunch and explore the benefits of outsourcing high-quality prepped ingredients. Finally, Troy talks about his podcast, The Pineapple Perspective, and leaves listeners with insightful closing advice for navigating the hospitality industry.Whether you’re in foodservice or just love a good entrepreneurial story, this episode is packed with inspiration and actionable takeaways!Where to find Troy Hooper:InstagramLinkedInWhere to find Pepper Lunch:WebsiteInstagramLinkedInTikTokFacebookTwitterWhere to find Kiwi Restaurant Partners:WebsiteLinkedInFacebookWhere to find Nurish:WebsiteWhere to find SNDWCH:WebsiteInstagramYouTubeTwitterFacebookWhere to find The Pineapple Perspective Podcast: SpotifyAppleYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:01): How Troy blocks off his time(13:33): Troy's diverse career journey(24:16): Pepper Lunch(33:59): Outsourcing high quality prepped ingredients(50:20): The Pineapple Perspective Podcast(54:30): Troy's closing advice

#88. This week on The meez Podcast, Josh Sharkey sits down with Michael Jacober, the multifaceted entrepreneur behind Blanket and Jacobs Franchise Partners. In this episode, Michael opens up about his journey, sharing how his diverse background and early experiences with grief have shaped his perspective. He discusses his refusal to let past traumas define him, choosing instead to focus on building meaningful relationships and impactful businesses.Michael also delves into the origins of his company, Blanket, and how it reflects his commitment to thoughtful design and functionality. You’ll hear how he balances multiple projects simultaneously and the vision behind his new venture, Jacobs Franchise Partners, with his partner Andy Jacobi. Whether you’re an aspiring entrepreneur or someone seeking inspiration, Michael’s story is a powerful reminder of the strength found in vulnerability and the value of leading with purpose.Where to find Michael Jacober:InstagramLinkedInFacebookWhere to find Blanket:WebsiteWhere to find Jacobs Franchise Partners:WebsiteLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Coffee, yes or no?(07:11): Michael's diverse background and experience with grief(16:32): How Michael refuses to let past traumas shape his identity(23:52): How Michael and Josh first crossed paths(26:44): Gladys Caribbean Kitchen(34:37): The inception of Michael's current company, Blanket(51:12): Bridging art and commerce(56:23): How Michael manages multiple projects at once(1:05:37): Jacobs Franchise Partners

#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.Drawing from his time at 1-800-GOT-JUNK?, Michel reveals how principles like Talent Density and the Traffic Light Model shape his approach to scaling Brasa and developing a winning team culture. We also dive into Brasa's unique hotline, and the secrets of Peruvian cuisineFinally, Michel opens up about the questions he wishes people would ask more often and discusses his book, a must-read for anyone in hospitality.Where to find Michel Falcon:WebsiteInstagramLinkedInFacebookTwitterWhere to find BrasaWebsiteInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): What it was like opening store number one(06:46): Thinking about PE money(09:25): Michel's first investor (16:42): Michel's experience working at 1-800-GOT-JUNK?(20:01): Talent Density(26:02): The Traffic Light Model(32:18): Brasa's Hotline(39:33): What people don't know about Peruvian food(42:26): Going down the high protein rabbit hole(47:31): Questions Michel wished he would get more often(49:47): Michel's book

#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben’s Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose. Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the surprising and unwanted ingredients often found in food and how he and Ben are challenging that with their clean, thoughtfully sourced recipes. We also explore the unique cost structure behind Swizzler’s operations and hear Jesse’s vision for the future of fast food.Tune in for an inspiring conversation about innovation, quality, and creating a food system we can all feel good about. Where to find Jesse Konig:InstagramLinkedInWhere to find Jesse and Ben'sWebsiteInstagramWhere to find SwizzlerWebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:00): The creation of the frozen fry(13:09): How frozen fries are typically made(19:22): Finding unwanted ingredients in food(32:00): Jesse and Ben's ingredients(41:00): Swizzler and it's COGS(45:21): What does 10 years in the future look like for Jesse?

#85. In this episode of The meez Podcast, Keith Weaver shares his remarkable journey from Los Angeles to Shelbyville, Tennessee, and the role he’s played in shaping the legacy of Uncle Nearest Whiskey and longest bar in the world, Humble Baron. Keith dives into the creation of this iconic brand and explains what sets Tennessee whiskey apart from others, providing fascinating insights into the world of spirits. He also discusses his personal move to Shelbyville and his passion for giving back to the community through projects like The Humble Baron and Classic Hops Brewery. Finally, Keith reflects on his ultimate goal: building up the Shelbyville community and leaving a lasting impact. This episode is a must-listen for anyone interested in whiskey, entrepreneurship, and community development.Where to find Keith Weaver:InstagramLinkedInWhere to find Uncle Nearest WhiskeyWebsiteInstagramLinkedInWhere to find Humble Baron BarWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:46): Keith's background(05:56): The creation of Uncle Nearest Whiskey(11:15): What makes Tennessee whiskey different than other whiskeys?(23:17): Moving from LA to Shelbyville, Tennessee(29:12): The Humble Baron(40:56): Classic Hops Brewery(44:06): Keith's goal of building up the Shelbyville community

#84. On this episode of The meez Podcast, Josh Sharkey is joined by Emmy award-winning filmmaker, author, and burger historian George Motz. Known for his documentary "Hamburger America" and the accompanying guidebook, George shares how his fascination with burgers began and discusses the rise and fall of their popularity in America. They dive into some of the country’s most unique, lesser-known burgers and explore the origins of the iconic sandwich.George also talks about his restaurant, Hamburger America, and its collaboration with the Schnipper brothers, as well as their innovative limited-time offerings. This episode is packed with insights into George’s journey and passion for burgers, filmmaking, and more! Where to find George Motz:WebsiteInstagramLinkedInWhere to find Hamburger AmericaWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:57): How George got into burgers(04:47): The rise and fall of the burger's popularity(09:25): Unique burgers you've probably never heard of(12:06): The burger's origin(18:00): Hamburger America: The restaurant(28:12): George's partnership with the Schnipper brothers(32:37): Hamburger America's LTO's(37:54): George's thoughts on scaling Hamburger America(39:27): What else takes up George's time(42:08): The Smashua

#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S.Where to find Jack McGarry:InstagramLinkedInWhere to find The Dead Rabbit: WebsiteNYC InstagramAustin InstagramLinkedInWhere to find The Irish Exit: WebsiteInstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:18): What recently has been keeping Jack up at night(06:38): How Jack maintains quality when scaling to new locations(14:55): How Jack thinks about hiring(35:01): What Jack has learned about hiring for the future(40:12): What makes a great cocktail and what makes a great bartender?(1:01:06): The Irish Exit and Celebrating Irish Culture(1:05:53): What is clear ice?(1:13:17): Next steps for Jack

#82. In this episode of The meez Podcast, host Josh Sharkey is joined by Brian Stubbs, owner of Genuine Article Bookkeeping. Brian Stubbs is a proud native of Oklahoma and studied Accounting at the University of Oklahoma, where he witnessed some very lucky football being played. Brian later moved to Austin. Brian worked in restaurants in a diverse number of roles and soon realized he could use his degree to significantly help restaurants thrive. Thus, Genuine Article was born. In this episode, Josh and Brian discuss Brian's restaurant experience and how it influenced his passion for helping restaurants, Accounting and finance in relation to restaurants, and how Genuine Article plays a part in boosting restaurant profitability. Where to find Brian Stubbs:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Brian's restaurant experience(15:51): Accounting, finance, CPA taxes-- are they separated?(27:58): Austin and it's dining population(36:01): All about Genuine Article Bookkeeping(56:06): Why EBITDA is so important(1:04:52): Leveraging AI in Genuine Article(1:12:06): Parting advice for businesses who want to be profitable

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan’s remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he’s learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

#80. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa’s exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs